Healthy Shrimp Scampi with Zucchini Noodles

Every night, Ben and I try to spend few minutes reading for leisure. Most of the time, he reaches for the latest prize-winning nonfiction, and I opt for (surprise!) a cooking magazine. It suits us. He can count on me for an unending supply of fresh dinners like today’s Healthy Shrimp Scampi with Zucchini Noodles, and I can rest assured that he’ll always have an intelligent topic for us to discuss while we eat them.

Skinny Shrimp Scampi with Zucchini Noodles. Easy, low carb version of the classic pasta dish that can be made without wine. Recipe at | @wellplated

Well, except for that one time he was reading about a shipwreck in the Arctic Ocean, and I kept changing the subject. As someone who is freezing when the temperature dips below 68 degrees, I can only handle so much information about surviving amongst ice caps.

Meanwhile, on my side of the bed, the reading material is much warmer. The most recent magazines to land on our doorstep have been filled with gorgeous, glossy photos of a food group that is hitting its peak: VEGETABLES.

Summer is produce primetime. If you’ve been looking to incorporate more veggies into your diet, there could not be a better time of year (or a better recipe!) to begin.

Light Shrimp Scampi recipe without wine. Recipe at | @wellplated

Although I’m conscious of making sure we have vegetables at every meal, with the exception of hearty, main dish salads, I typically serve them on the side versus as the true base of the dish.

After a solid hour of ogling magazine spreads depicting epic, veggie-centric, farm-to-table feasts (including one prepared by the author of my latest cookbook impulse buy), however, I decided that it was time to take my vegetable game one step farther: zucchini noodles.

{Side note: have you ever noticed how many different shapes of glassware and dishware are used in those farm table photo shoots? Does every barn have a bottomless supply of custom pottery and mason jars just waiting to be placed at the table on a casual Tuesday night? If so, I’m a little jealous…of the supply, not the clean up.}

Back to Healthy Shrimp Scampi! It’s a lightened-up, veggie-fied twist on classic shrimp scampi, a dish traditionally made with pasta, butter, lemon, more butter, garlic, and extra butter. I kept the essentials—the garlic, lemon, Parm, and, yes, the butter—but modified the amounts of each to make the recipe more balanced.

Healthy Shrimp Scampi with Zucchini Noodles. A skinny version of the classic, easy shrimp pasta dish that’s low carb and full of flavor! Recipe at | @wellplated

The biggest, most obvious Healthy Shrimp Scampi swap is that I’ve replaced the traditional pasta noodles with zucchini noodles (a.k.a. zoodles) I made using this spiralizer. I am a relative latecomer to the sprializer game, but I am oh so happy to be here at last.

Not only are the zoodles a healthy, low-calorie, and low-carb option to replace pasta, but their mild flavor can easily adapt to a wide range of flavors, including the heap of lemon and garlic you’ll find in this light shrimp scampi recipe.

Healthy Shrimp Scampi with Zucchini Noodles. A skinny version of the classic recipe that’s easy, low carb, and full of flavor! Made with garlic, lemon, and red pepper flake for a little spice. Recipe at | @wellplated

If you aren’t ready to go all veg, you can also do a 50-50 blend of zucchini noodles and whole wheat pasta noodles.

To make the recipe as accessible as possible, I made this Healthy Shrimp Scampi without wine, opting for chicken stock instead. Most shrimp scampi recipes do call for wine, so if you’d like to stick with tradition (or need another good reason to open a bottle), you can certainly add any dry white wine you’d also enjoy sipping alongside your serving.

For a step-by-step of how to make this Healthy Shrimp Scampi recipe, watch this short video:

Tools I used to make this recipe:

5 / 5 (13 Reviews)
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Healthy Shrimp Scampi with Zucchini Noodles

Healthy Shrimp Scampi with Zucchini Noodles. Easy, low-carb version of the classic shrimp pasta dish that’s flavorful, quick to make, and so delicious!

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 4 cloves garlic, minced (about 1 1/2 tablespoons)
  • 1 pound large shrimp, peeled and deveined with tails on (fresh or frozen and thawed)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth or white wine
  • Zest of 1/2 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1 1/2 pounds zucchini noodles (from about 4 medium zucchini)
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons freshly grated Parmesan


  1. Heat the butter and olive oil in a large skillet over medium-low heat. Add the shallot and cook until beginning to soften, about 3 minutes. Add the garlic and cook 30 seconds. Add the shrimp, salt, red pepper flakes, and black pepper. Sauté for 3 minutes, until the shrimp are beginning to cook but are still somewhat translucent.
  2. Add the chicken broth, lemon zest, and lemon juice. Bring to a boil and cook for 1 minute, just until the shrimp are completely opaque and cooked through. Stir in the zucchini noodles and parsley. Toss the noodles with the shrimp so that they are coated with the garlic-lemon sauce and heat just until warmed through. (Do not overcook or the zucchini noodles will become mushy.) Sprinkle with Parmesan and serve warm.
All images and text ©/Well Plated.

Nutrition Information

Serving Size: 1 (of 4)

  • Amount Per Serving:
  • Calories: 232 Calories
  • Total Fat: 9g
  • Saturated Fat: 2g
  • Cholesterol: 228mg
  • Sodium: 606mg
  • Carbohydrates: 10g
  • Fiber: 2g
  • Sugar: 6g
  • Protein: 26g

Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…


  1. yum!! what NOT to love about this recipe! I LOOOVVVEE shrimp and I love zucchini! Can’t wait for zucchini season and i’m actually HOPING to have zucchini coming out of my ears (ok not literally…but you know what I mean!) – all the bread, zoodles, muffins cake! thank you for sharing this recipe!

  2. So simple, available ingredients and such a great idea ! Thank you so much !

  3. This looks terrific!  What is the serving size per person? 

    • Liz, I’m so glad you like the look of this! I didn’t measure the finished dish cup by cup, but fortunately since the recipe doesn’t yield a huge amount, it’s fairly easy to estimate 1/4 of the recipe as you serve it. If you’d like to be more precise, you can always measure it prior to serving, then divide the total amount by 4.

  4. I need help with my zoodles. I’ve blotted them with paper towels but still find they release too much liquid and make my sauces too diluted and runny. How do you avoid this?

    • Hi Lissa, you could try salting the zoodles first to help even more water come out. You could also change the paper towels a few times and keep blotting. In some recipes, like this one, the key is not overcooking the zoodles so they don’t release much water. If you’re adding a hot pasta sauce, you can also not cook the zoodles at all and just top them with the hot sauce to warm them through (not applicable to this recipe, but might be helpful for others)!

  5. Still to this day haven’t made zoodles! Thanks for sharing this (:

  6. Hi,

    On the first reading pass, I thought I saw a note to the effect: …don’t skip the marinating…
    Unfortunately I no longer seeing it.
    Am I delusional?



    • Hi Ike, there’s no marinating necessary in this recipe, so I’m not sure where you may have seen that note. Perhaps it was in another recipe?

  7. This looks delicious, Erin! I love the zoodle substitution and it would be so easy to adapt for my kids and husband who are more into traditional noodles than I am. We can both have waht we like and still enjoy that yummy shrimp!

  8. Shawnna Griffin Reply

    hey girl- this looks amazing!

  9. what can I use instead of shrimp? would salmon work?

    • Hi Julie, you could try making a recipe without the shrimp and just serve the noodles on the side with the grilled salmon, but I’d worry that without the sautéed shrimp it might lack some flavor. You could also try bite-size pieces of boneless, skinless chicken beasts or thighs in place of the shrimp (be sure to adjust the cooking time, as chicken will need longer than shrimp).

  10. This recipe was so good! Easy to make, and delicious. I love finding new recipes for my zoodles. Thank you!

    Rating: 5
  11. Thank you for another winner! My family loved this-even my picky ten year old! Lately nearly everything I cook comes from you. It’s wonderful to have a resource for consistently delicious healthy recipes. Thanks so much for all you do!

    • Jen, thank you so much for this lovely review and sweet comment! I’m so glad to hear the recipe was a winner for your family!

  12. I made this last night and it was delicious, even my husband said it was ok, He’s not into all this healthy eating. This was such a flavorful dish I will definitely be making this again soon

    Rating: 5
    • Thanks so much for taking the time to share this awesome review, Juanita! I’m glad to hear the recipe was a hit. :)

  13. This was super easy and yummy! I didn’t have lemon but it still turned out great. My husband loved it!

    Rating: 5
  14. Is this a good recipe to make in advance.  Maybe a day or two or will it not taste as good?  Suggestions?

    • Hi Laura, I wouldn’t recommend this, as shrimp tends to become a bit tougher when reheated, and the noodles will get watery too. My suggestion would be to make the spiralize the noodles a day ahead and store them in the refrigerator on their own, and if it all possible, make the shrimp just before serving. You can also try reheating the shrimp gently in the microwave.

  15. Loved this!  

    Rating: 5
    • Jessica I’m so glad to hear you loved this recipe! Thanks so much for taking the time to leave this great review.

  16. Made this recipe Sunday and I am in love! Very delicious & I will definitely be making it again in the future. Thank you for all of your amazing recipes; one always seems to make it to my meal-prep Sundays.

    Rating: 5
    • Thank you so much, Sarah! I’m so happy to hear you enjoyed the recipe. Thanks so much for taking the time to leave this awesome review!

  17. Can you tell me approximately how much 1 serving is?

    • Hi Erica, I didn’t measure the size of each serving, so unfortunately I don’t have a number to give! I’d recommend taking a look at your skillet and dividing it into quarters to visualize how big each serving size will be. I hope you enjoy the recipe if you give it a try!

  18. Delicious recipe! I tried it with squash as well, and it turned out great! 

  19. This was really really good as is and this base recipe will lend itself nicely to being a very versatile dish in the future.  I look forward to adding scallops, fish, and even mussels.  I did add sun dried tomatoes for a little extra colour and texture.  MMmmm!  I lightly salted the spiralized zucchini and left them in a colander to drain while I prepared the remainder of the ingredients.  A lot of excess liquid drained from it keeping the noodles a little crisper.  I think next time I will use the largest noodle size and will try it with our family favourite….broccoli stalks with the flowerettes tossed in.  

    Rating: 5
    • Your ideas for future variations sound delicious! Thanks so much for taking the time to leave this awesome review and tips. :)

  20. Outstanding recipe! I’m sharing! 

    Rating: 4.5
    Just finished eating it, so impressed! Did not think we would like Zoodles. Now I’m gonna use them in everything. Can’t wait to make this again. Used wine and I can just drink the sauce, it’s delicious. Husband loved it too. Just outstanding !

    Rating: 5
  22. This is a keeper! Made this last night with 6 large shrimp and 1 and one half zucchini but kept the sauce the same. I ate the whole plate!! Think I’ll add some of my dehydrated tomatoes or cherry tomatoes next time. The sauce is sooo good! Look forward to trying other recipes from you, Cheryl

    Rating: 5
    • Cheryl, I’m so happy to hear you enjoyed this recipe! Thanks so much for taking the time to leave this awesome review!

  23. Excellent & easy. 1st time making zucchini zoodles. Blotted dry with paper towels and cooked quickly. Added spinach at the end and mixed together. Will make again.

  24. Marcia L Goodrich Reply

    I’ve been making shrimp scampi for years, and it’s one of our favorite dishes, but with half a cup of olive oil in my recipe I’ve been looking for something a little less fattening. Lo! This is perfect. I don’t have a zoodle machine, so I just grated the zucchini in my Cuisinart, which worked fine. Both my husband and I loved the final product. And it was so easy. THANK YOU!!

    Rating: 5
    • Marcia, I’m so glad to hear the recipe was a winner for you and your husband! I truly appreciate your taking the time to give it a try and let me know how it went!

  25. This was yummy!! It’s definitely a keeper. Easy too, especially if the prep chopping is done in advance.

    Rating: 5
  26. Bloody….delicious. Guilt…free!!!

    Rating: 4.5
  27. Made this tonight and it was delicious. Used leftover white wine, plenty of garlic and lemon. Skipped the red pepper. It was wonderful. Will put this in my recipe library.

    Rating: 5

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